There’s no real surprise behind the draw of these shops. People have been sneaking bites of their cookie dough before baking for centuries now, ignoring any health concerns that digesting raw ingredients might bring. Now, thanks to new baking methods that incorporate heat-treated flour and pasteurized eggs into their recipes, any fears of coming into contact with dangerous bacteria are eliminated.

Served by the spoonful, this dough aims to taste just like the real thing — or whatever it is they use in cookie dough ice cream, anyway — while being served up by the spoonful, the scoop or even between two baked cookies, which feels a little naughty somehow.

There’s probably something to be learned from the fact that our collective impatience while baking cookies has now sprung an entire restaurant concept. Alas, we’re not quite sure what it is yet. We look forward to the delicious lesson, though!

Foodbitch will tell you what to eat and you’ll like it. You can find her ranting about the Dallas restaurant scene right here on Central Track, over on Instagram (@askfoodbitch), Twitter (@foodbitch), Facebook (@oodfayitchbay) or her blog.